When you’re craving chocolate chip cookies but want them FAST, this 5-ingredient no bake recipe is just the solution.
Dates, almond flour, vanilla, sea salt, and chocolate chips combine to make one seriously chocolatey, salty-sweet dessert that’s a total crowd pleaser.
Plus, they’re naturally vegan, gluten- and grain-free, and customizable! Let us show you how!
It starts with pulsing pitted dates in a food processor until they break up into small bits. If they form a ball, you can use a spoon to break it up into smaller pieces.
Then comes the flour (or something similar). We went with a mix of almond flour and desiccated coconut.
This is where it’s customizable, though! You can play around with your favorite combination of almond flour, desiccated coconut, coconut flour, and/or rolled oats.
Vanilla and sea salt are then added for flavor.
As for the chocolate, you can choose cacao nibs, dairy-free chocolate chips, or chopped dairy-free chocolate, which is added to the tops of the cookies.
Scoop out the dough and form into discs and you’ve got incredibly simple and delicious cookies!
We hope you LOVE these no bake cookies. They’re:
Studded with chocolate
Quick & easy
& So delicious!
They’re perfect for any time you need cookies fast (read: always) or don’t want to turn on the oven. Enjoy with a glass of dairy-free milk for the perfect milk-and-cookie combo.
More No Bake Cookies
- Coconut No Bake Cookies
- 3-Ingredient No-Bake Peanut Butter Cookies
- Almond Butter No-Bake Cookies
- Chocolate Hazelnut No-Bake Cookies
- 5-Ingredient No-Bake Peanut Butter Thumbprints
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy No-Bake Chocolate Chip Cookies
- 1 cup packed pitted dates (if your dates are super dry, soak in warm water for 10-15 minutes then drain and pat try)
- 1 cup almond flour (or sub desiccated coconut, coconut flour, or rolled oats if not grain-free // we mixed 1/2 cup almond flour + 1/2 cup desiccated coconut)
- 1/2 tsp vanilla extract
- 1 healthy pinch sea salt
- 1/4 cup cacao nibs, dairy-free chocolate chips, or chopped dairy-free chocolate (use refined sugar-free chocolate such as Hu Kitchen or Eating Evolved to keep these cookies naturally sweetened)
- To a food processor add pitted dates and pulse until small bits remain or a ball forms. If a ball forms, use a spoon to break it up into smaller pieces to ensure the other ingredients blend more easily.
- Then add flour, shredded coconut (or grain of choice) vanilla, and sea salt and pulse to combine. You’re looking for a dough that holds together when pressed between your fingers but isn’t so sticky that it sticks easily to your hands. If too tacky / wet, add more dry ingredients. If too dry, blend in a couple more dates at a time. (Texture will vary depending on ingredients you chose / freshness of dates.)
- Scoop out roughly 1 ½ Tbsp amounts (we love this scoop), roll into a ball, then flatten gently between your palms into a disc shape. Smooth the edges with your fingers. Repeat until all cookies have been formed.
- Top with chocolate chips, pieces, or cacao nibs, and another sprinkle of salt. Then enjoy! Store leftovers in the refrigerator up to 2 weeks or in the freezer for 1 month (or more).
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